Paneer Khus Khus Curry

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Servings - 2

INGREDIENTSPoppy seeds - 2 tablespoons
Warm water - 150 milliliters
Paneer - 200 grams
Oil - 1 1/2 tablespoons
Fennel seeds - 1 tablespoon
Ginger - 1 tablespoon
Garlic - 1 tablespoon
Onions - 150 grams
Water - 2 tablespoons
Oil - 2 tablespoons, divided
Turmeric - 1/4 teaspoon
Cumin powder - 1 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Garam masala - 1/2 teaspoon
Water - 350 milliliters
Sugar - 1/4 teaspoon
Lemon juice - 1 tablespoon
Coriander - 1 tablespoon
Coriander - for garnishing

PREPARATION
1. In a bowl, add 2 tablespoons poppy seeds, 150 milliliters warm water and soak for 30 minutes.
2. Take 200 grams paneer and cut it into cubes. Keep aside.
3. Heat 1 1/2 tablespoons oil in a pan, add 1 tablespoon fennel seeds, 1 tablespoon ginger, 1 tablespoon garlic and stir for 1 - 2 minutes.
4. Add 150 grams onions and fry till translucent or until it turns golden brown in color.
5. Remove it from heat and transfer this into a blender, add soaked poppy seeds, 2 tablespoons water and blend it into a paste. Keep aside.
6. Heat 1 tablespoon oil in a pan, add paneer cubes in it and shallow fry for 3 - 5 minutes on medium heat or until it turns golden brown in color from all sides.
7. Remove it from heat and drain it on an absorbent paper. Keep aside.
8. Heat 1 tablespoon oil in a pan, add the blended paste in it and mix it well.
9. Cook for 2 - 3 minutes on medium heat.
10. Add 1/4 teaspoon turmeric and stir for a minute.
11. Then, add 1 teaspoon cumin powder, 1 teaspoon red chili, 1 teaspoon salt, 1/2 teaspoon garam masala and mix it well.
12. Cook for 3 - 5 minutes on medium heat.
13. Now, add the fried paneer and mix it well.
14. Add 350 milliliters water and mix it well.
15. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Add 1/4 teaspoon sugar, 1 tablespoon lemon juice and mix it well.
18. Add 1 tablespoon coriander and mix it again.
19. Cook for another 2 - 3 minutes on medium heat.
20. Remove it from heat.
21. Garnish with coriander.
22. Serve hot.


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